Bún thịt nướng — Vietnamese grilled pork marinated in garlic, shallots and fish sauce, served over rice vermicelli with fresh herbs, cucumber and peanuts. A vibrant, fragrant noodle bowl.
- 1.5 pounds sliced Pork
- 1 package thin Rice Vermicelli
- 4-6 Egg Rolls
- 3 tablespoons minced Challots
- 1.5 tablespoons minced garlic Garlic
- ¼ cup Sugar
- 1 tablespoon Fish Sauce
- ½ tablespoon thick Soy Sauce
- ½ tablespoon Pepper
- 3 tablespoons Olive Oil
- Sliced Cucumber
- Leaves Mint
- Crushed Peanuts
Video
Preparation
- Slice the uncooked pork thinly, about ⅛ inch — it helps to slightly freeze it first.
- Mince the garlic and shallots and mix in a bowl with the sugar, fish sauce, thick soy sauce, pepper and oil until the sugar dissolves.
- Marinate the meat for 1 hour, or overnight for better results.
- Bake the pork at 375°F for 10–15 minutes, or until about 80% cooked, then finish by broiling until golden brown, flipping the pieces midway.
- Assemble your bowl with veggies, noodles, egg rolls and garnishes. Many like to mix the whole bowl and pour the fish sauce on top, but you can also make individual bites and sauce them slowly.
